1/2 sm. head cabbage
1/4 c. water
1/2 lb. ground beef
2 tbsp. chopped onion
2 tbsp. sliced celery
2 tsp. all purpose flour
1/4 tsp. garlic salt
Dash of pepper
1 (8 oz.) can tomato sauce
2 tbsp. vinegar
1 tbsp. brown sugar

Cut the half head of cabbage into 4 wedges. Carefully cut off most of the core from each wedge, leaving enough of the core to help hold the wedges together. Place cabbage wedges in a 1 quart casserole; sprinkle with water. Cook, covered, on 100% power (high) for 10-12 minutes or until cabbage wedges are tender, rearranging cabbage once during cooking. Drain off water; cover and set aside.

In a 10 x 6 x 2 in baking dish crumble beef. Stir in onion and celery. Cook, uncovered, on high 2 1/2 to 3 1/2 minutes or until no pink remains and vegetables are tender, stirring once. Drain off fat.

Stir in flour, garlic salt, and pepper. Stir together tomato sauce, vinegar, and brown sugar. Add tomato mixture to ground beef mixture; mix well. Cook, uncovered, on high for 3-5 minutes or until the ground beef mixture is heated through. To serve, transfer cabbage wedges to individual serving plates or a serving platter. Spoon the ground beef mixture over the cabbage wedges. Makes 2 servings.